Fall Panzanella Salad Recipe
chop chop. roasted butternut, house ry bread, fresh cranberries, kale, apples, maple cranberry vinaigrette, parmesan
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Ingredients
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Salad Ingredients
Method
Instructions
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
- 2
Prepare the Bread
Cube the house rye bread and toss with a little olive oil. Spread on a baking sheet and toast in the oven for about 10-15 minutes until golden brown.
- 3
Combine Salad Ingredients
In a large bowl, combine the roasted butternut squash, toasted rye bread, fresh cranberries, chopped kale, and diced apple.
- 4
Make the Vinaigrette
In a small bowl, whisk together maple syrup, apple cider vinegar, olive oil, salt, and pepper to taste to create the maple cranberry vinaigrette.
- 5
Dress the Salad
Pour the vinaigrette over the salad and toss gently to combine. Top with shaved parmesan cheese before serving.
